Peanut Butter Sauce

When I first made the Peanut Butter Cake, I topped it with a chocolate ganache. Kristin decided that, as much as she loved the cake, it needed to have a peanut butter glaze instead of the chocolate. I wondered if that might be too much peanut butter, but then realized that I had obviously taken leave of my senses because there's no such thing as too much peanut butter. Am I right, Kristin?
So I decided to see if I could find a really good peanut butter sauce recipe. It needed to be sweet enough to pour over a dessert, such as vanilla ice cream, but it also needed to be rich enough to act as a ganache over the Peanut Butter Cake.
Well, ladies and gents, this is the one. I tried it out when the WDHS gang came over for dinner. I had made a Warm Chocolate Pudding Cake and decided that this sauce would be the perfect topping, along with a scoop of vanilla ice cream. Needless to say, it was a huge hit! As usual, Katie was an immediate fan, because basically she can never get enough peanut butter, and Brooke loved it so much, she made it for her whole family. She even took the picture! Thanx Brooke!
Give it a try. I know you'll love it!


1/2 cup heavy whipping cream (you can use half and half)
1/4 cup sugar
1/4 cup light corn syrup
2 tablespoons butter
1 teaspoon pure vanilla extract
1 cup creamy peanut butter
pinch kosher salt

Combine all ingredients except peanut butter in a saucepan stirring constantly until all ingredients are dissolved. Let the mixture cool completely then add the peanut butter and stir well. It will look like a hot mess, but keep stirring and it will turn out smooth.
That's all there is to it! Easy, right? Serious Yum.

Tip:
One of the key ingredients is the pinch of salt. It might not seem like a big deal, but it's that little bit of saltiness that makes it. Make sure you include it!
Serve this on anything chocolate or banana, or as a sundae topping with Reese's Pieces.
I know the recipe only calls for a cup of peanut butter, but I always just add the rest of the 12 oz jar. More is more!!!

Roz and Joe's Fruit Salad

 Roz and Joe are more than just dear close friends, they're part of my family. Of course this means they're included at every Quaile Family function. Roz and my Jeanie are total besties, and Joe actually gave me my first real job about a million years ago when I was just out of high school. They're always the first ones to help whenever anyone needs a hand, and they even host our huge Christmas Pollyanna party at their home. (And if you know the size of my family, you know how big of a deal that is!) They're just some of the nicest people you'll ever meet, that's all.
 Roz is a fabulous cook, so I'm always talking recipes with her. This fruit salad recipe is one of the signature dishes she brings to our Easter Brunch as well as other summer parties. Recently, though, I discovered that JOE is the one who has been making the fruit salad all this time, not Roz. Joe, have you been holding out on us???
 Well, regardless of who makes it, I love it, and I'm glad they allowed me to share it with you. It's very simple to make and it's SO refreshing. I know you'll love it too!
 Thanx guys!!

10 seedless navel oranges
5 pink grapefruit
2- 20 oz. cans of crushed pineapples
1 - 10 oz. jar of whole cherries
6 bananas ( on the firm side)

It is important to remove as much membrane as possible from both the orange & grapefruit. Break both orange & grapefruit by hand , over large bowl to collect all juices.
Mix crushed pineapple, and cherries and their natural syrup in bowl with orange & grapefruit.
Depending on sweetness of fruit, 10X sugar may be added to increase sweetness.
Add sliced bananas just before serving, to prevent bananas from becoming over ripe.
Serves 8-10.


Tip from Joey:
My favorite way to enjoy any fruit salad is when it's well chilled. Be sure to keep it nice and cold right up until you serve it!  PERFECT on a hot summer day!

Corn and Black Bean Salsa

As much as I love a yummy home made salsa, I also appreciate the value of a few precious extra minutes when your guests are about to arrive. I'm not sure where my sister, Cathy, got this idea, but she's the one who gave it to me, so she's the one who gets the credit for it. Thanx Sister!
This recipe takes a page out Sandra Lee's Semi Homemade way of cooking, and it's something that Paula Deen would describe as being "stupid simple".
I won't even post it as a "recipe" because there's really nothing to it. Just take your favorite brand of salsa and add a can of corn and a can of black beans. That's all there is to it! Simple, right? Just drain each can and dump it in! Talk about your easy upgrades! You could even skip the canned corn and use leftover fresh corn. Just cut it off the cob and you're all set!
And for a simple variation, Cathy suggests adding diced peaches instead of the corn. She told me "any kind of fruit goes great with black beans in a salsa." Sounds good to me! I think I might try adding some diced mangoes next time. So the next time you'd like something more than just your ordinary salsa from a jar, give it an upgrade! Can you think of any other variations? Be creative! And if you discover any new a fabulous ideas, be sure to let me know!
Awesome.

How to Prepare Corn on the Cob

Here's a quick little video that offers a few hints about corn on the cob. Whether you decide to roast it or saute it, I hope these tips come in handy. There's really nothing like fresh corn for your summer barbecue! Here's how I make Simply Sauteed Corn. Love it!
Oh, and btw, if you'd rather not roast or saute, there's absolutely nothing wrong with the tried and true method of boiling it. Here's the recipe that my family always uses: Corn on the Cob
SO good!!
Enjoy!

Simply Sauteed Corn OFF the Cob

If you know anything about New Jersey, you know it's The Garden State. And one of the BEST things about living in The Garden State is being able to enjoy the fresh sweet corn on the cob that grows locally every summer. It just wouldn't be the 4th of July without it!
 Ok, so, as much as I love to eat Corn on the Cob, I'm thinking maybe there are some people who find it difficult to eat it this way. So why not just saute it? Simple, right? There's really no comparison between fresh corn and canned or frozen, so lets seize the opportunity to have fresh corn while it's still in season!
Oh, and here's a little twist for you....for a little variation, try adding the garlic. I know many people don't usually add garlic to fresh corn, but seriously, give it a try!


fresh corn on the cob
butter
freshly cracked black pepper
kosher salt
pinch sugar
sliced fresh garlic, (optional)

 Using a large sharp knife, slice the corn off the cob. In a large skillet, melt butter. Add the corn and seasonings. Saute until the corn is tender. That's all there is to it!

  Garlic variation:
After you melt the butter over low heat, add the sliced garlic. Let it cook SLOWLY until it softens and becomes nice and mild, being careful not to burn it. Then go ahead and add the corn and saute until it's tender. The sweetness of the corn still comes through, but the garlic just adds another delicious layer!


Tip:
There are purposely no amounts listed. It's all really just a matter of preference, and it clearly depends on how many ears of corn you're cooking. Some people like a lot of butter, others like a lot of black pepper. Season it to your own taste! If you like a lot, add a lot!
For more tips about cooking with corn on the cob, be sure to watch my video How to Prepare Corn on the Cob. Great then!

Revolutionary Berry Cheese Pie

 Every year, at the beginning of summer, I try to come up with a yummy red, white, and blue dessert for the Fourth of July. I decided that this year's recipe should be a pie since, A) I love pie, and B) it's been a while since my last pie recipe. At first, I had thought of making just a straight up blueberry pie, but then I kept adding things and before I knew it, I had come up with this recipe. Obviously, it's all about the presentation! And you KNOW it's also all about the taste! A cheese pie, with a layer of raspberry jam, fresh berries and whipped cream? HEAVEN! Seriously, what's not to love? It's really simple to make too. Make it for your July 4th BBQ! I'm sure everyone will love it!!


1 pillsbury ready made pie crust
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla extract
2 eggs, lightly beaten
fresh blueberries
1 cup (or more) seedless raspberry jam
whipped cream or non dairy whipped topping
fresh raspberries

Heat oven to 350°.
Unroll pie crust. Dust lightly with flour. Place crust, floured side down, in a pie plate.
Tuck edges under, then flute to make a decorative edge. Set aside.
In a small bowl, beat the cream cheese, sugar, and vanilla until smooth.
Add eggs. Beat on low speed until well combined.
Using a rubber spatula, fold in blueberries by hand.
Spoon into crust.
Bake for 35-40 minutes or until center is set.
Cool on a wire rack for 1 hour. Refrigerate until chilled.
In a small bowl, using a wire whisk, stir jam until smooth.
Spread jam over cheese filling.
Decorate with whipped topping and fresh berries.

Tips:
I purposely didn't put the amounts of whipped cream or blueberries or raspberries. Basically, if you like a lot, add a lot.
You don't have to follow my design, although, I must admit, it's pretty gorgeous.
 Do any design you like! Maybe whipped cream stars and berry stripes?
Fabulous.

Joey's Sloppy Burritos

About a million years ago, I threw this recipe together, just based on a few items that I happened to have on hand at the time. The result was so yummy and hearty that I've been making it for years. To be honest, I'm kind of surprised that I haven't posted this already.
There's really nothing to it. It's not even a recipe, really. You just make sloppy joes, make some saffron rice, and then mix the two of them together. Easy, right? Serve it up in a burrito and there you have it! Sometimes the best recipes are the simplest, don't you think? I hope you'll give it a try! Oh, and btw, be sure to read the tips after the recipe for serving ideas! Great then.


1 lb ground beef or turkey
1 small onion, chopped
2 regular cans (or one large can) Manwich Sloppy Joe sauce (or any brand)*
1 package Vigo Yellow Spanish Rice (or any other saffron rice mix)*
flour tortillas
sour cream
shredded sharp cheddar cheese


Brown the ground beef in a large pot over medium heat. Add onions and continue to saute until onions are soft. Add sloppy joe sauce. Stir until completely combined. Let it simmer over a low heat while you prepare the rice. In another pan with a tight fitting lid,  prepare the rice according to the package directions. When the rice is fully cooked, add it to the pot with the beef and sauce. Mix it until it's well combined. That's all there is to it! Serve it in flour tortillas with sour cream and cheddar cheese.

*I usually don't mention specific brands, but these are the brands that I always use when I make this, so I figured they were worth mentioning.


Tips:
-Yes, the amounts are correct as listed. Usually when you're buying canned sloppy joe sauce, one regular can is all that is needed for one pound of meat. I added a second can because the rice absorbs some of the sauce.
-You can use regular leftover white rice, but the result won't be quite the same, since you'll be missing all of the saffron and seasonings in the yellow rice mix.
-Be creative! Throw in some diced jalapenos or any other favorite peppers. You could even throw in some black beans, whole kernel corn, or even some sliced ripe olives. YUM.
- I usually serve this wrapped up in a tortilla, but it also makes great nachos. Just arrange a single layer of corn tortilla chips in a baking pan, pour some of the sloppy beef and rice over them, then sprinkle cheese over all. Bake it until the cheese melts and serve it with your favorite nacho toppings. Guacamole anyone?
-Another way to serve it is just in a bowl with cheese melted over it, as you'd serve a bowl of chili, along with any of your favorite chili toppings. Love.